Nuclear Magnetic Resonance (NMR) Spectroscopy for the Examination of Food Composition, Fermentation, and Metabolic Alterations
Keywords:
NMR; food science; multivariate statistical analysis; food quality.Abstract
We detail the three main types of nuclear magnetic resonance (NMR) methods used to analyze foodstuffs and provide examples of each. Two approaches can be taken here: one involves studying the food of interest using various complementary NMR methodologies to get a complete picture of its structure and composition; the other involves using the food's specific problem (food fraud, safety, traceability, geographical and botanical origin, farming methods, food processing, maturation and ageing, etc.) to determine which NMR methodology is most suited; and lastly, one can start with a single NMR methodology and develop a wide range of applications to address common food-related challenges and other food-related aspects using that methodology. One of the most potent methods for studying chemical reaction processes, analyzing sample components, and determining compound structures is nuclear magnetic resonance (NMR) spectroscopy. Initial applications of nuclear magnetic resonance (NMR) in the investigation of food moisture were as a quick and noninvasive analytical tool. Oil, protein, and carbohydrate analysis can reveal a food's structural composition. More and more, food scientists are using NMR in conjunction with multivariate statistical data. Despite its limitations in sensitivity and technical understanding, nuclear magnetic resonance (NMR) remains a powerful tool with promising future applications in food research. In this overview, we will look at how nuclear magnetic resonance (NMR) can be used to analyze various foods, such as oils, red wines, honey, milk, fruits, and vegetables. NMR has many uses: it can detect chemicals rapidly, determine where species came from, evaluate food quality, expose fraud, and estimate how long food will stay fresh.
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